Types of Pies and Tarts

Pies and Tarts

• Pies are composed of a sweet or savory filling baked in a crust, often made in a round, slope-sided pan and cut into wedges for service.
• They are distinguished by their homespun qualities and rustic charm.
• Pie fillings are often based on seasonal availability of fruit or on holiday traditions.

Tarts

• Tarts are similar to pies except they are made in shallow, straight-sided pans, often with fluted edges.
• The dough used is firmer, and the finished tart is displayed without a pan.
• Tarts can be almost any shape, and fillings are generally added after the crust is fully baked.
• They are usually open-faced and garnished with an attractive arrangement of glazed fruit, carefully piped cream or chocolate décor.

Crusts

• Pie crusts and tart shells can be made from several types of doughs or crumbs.
• Flaky pie dough, mealy pie dough, and crumbs are best for pie crusts.
• Sweet tart doughs, such as pâte sucrée and pâte sablée, are usually used for tart shells.
• The texture of the crust is affected by the ingredients used, proportions, and mixing method.

Flaky and Mealy Pie Doughs

• Dough for pie and tart crust may be made with or without sugar.
• Low-protein flour is used to ensure a tender product after baking.
• Flaky pie dough takes its name from its final baked texture and is best for pie top crusts and lattice coverings.
• Mealy pie dough takes its name from its raw texture and is used whenever a soggy crust would be a problem.
• Both flaky and mealy doughs can be prepared from the same formula with only a slight variation in mixing method.

Mixing Flaky and Mealy Doughs

• A cold fat such as butter or shortening is cut into the flour.
• The amount of flakiness in the baked crust depends on the size of the fat particles in the dough.
• When preparing flaky dough, the fat is left in larger pieces, about the size of peas or peanuts.
• When preparing mealy dough, the fat is blended in more thoroughly, until the mixture resembles coarse cornmeal.
• The type of fat used affects both the dough's flavor and flakiness.

Fats Used in Flaky and Mealy Doughs

• Butter contributes a delicious flavor and is preferred by most artisan bakers but does not produce as flaky a crust as other fats.
• Hydrogenated vegetable shortening produces a flaky crust but contributes nothing to its flavor.
• Lard makes the flakiest pastry, but some people dislike its flavor for sweet pies or do not eat pork products.
• Oil is not an appropriate substitute as it disperses too thoroughly throughout the dough.
• Some chefs prefer to use a combination of butter with either shortening or lard.

Adding Liquid and Mixing

• Water or milk is added to form the dough, with less water needed for mealy dough.
• Cold water is normally used to prevent softening the fat.
• Milk may be used to increase richness and nutritional value, but it will produce a darker, less crisp crust.
• Mixing should be brief, especially when making flaky dough, to prevent developing the gluten and toughening the dough.
• Hand mixing is best for small to moderate quantities of dough, while machines require more care to prevent overmixing.